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Mackerel and Moroccan spices

A Moroccan fish dish with exciting exotic flavours. This mackerel and spice infusion is a winner at dinner parties and family meals alike.
  • cookingtimeCooking time15 minutes
  • preparation timePrep time15 minutes
  • servingsServings2 portions
recipe image Mackerel and Moroccan spices


  • 20 grams Flora ProActiv Buttery
  • 2 mackerel fillets
  • 2 tsp olive oil
  • pinch ground turmeric
  • 1/4 tsp cayenne pepper
  • small handful thyme sprigs
  • 1/2 shallot chopped
  • 1 clove garlic chopped
  • 1 tsp ground cumin
  • 25 ml orange juice
  • 100 ml tomato juice
  • 200 gram medium egg noodles
  • 1 tsp orange zest
  • fresh coriander to garnish

Nutritional facts

Energy (kcal)655 kcal
Energy (kJ)2749 kJ
Protein (g)30.7 g
Carbohydrate incl. fibre (g)77.7 g
Carbohydrate excl. fibre (g)73.0 g
Sugar (g)4.5 g
Fibre (g)6.8 g
Fat (g)25.2 g
Saturated fat (g)5.1 g
Unsaturated fat (g)6.6 g
Monounsaturated fat (g)4.7 g
Polyunsaturated fat (g)1.9 g
Trans fat (g)0.1 g
Cholesterol (mg)84 mg
Sodium (mg)159 mg
Salt (g)1.99 g
Vitamin A (IU)406 IU
Vitamin C (mg)16.2 mg
Calcium (mg)59 mg
Iron (mg)5.13 mg
Potassium (mg)444 mg


  1. First marinate the mackerel. Place in a shallow ovenproof dish and drizzle with a little olive oil, then sprinkle with turmeric and cayenne pepper, rubbing over the fish. Sprinkle over the thyme sprigs and set aside for 30 minutes.
  2. Preheat a frying pan. Add the olive oil and fry the shallot, garlic and ground cumin over a medium heat to soften but not brown.
  3. Pour in the orange juice and bring to the boil, reducing by around half. Then add the tomato juice and cook for 1 to 2 minutes.
  4. Pour the sauce over the marinated fish and place in a preheated oven (180˚C/160ºC Fan/Gas mark 4) for 15 to 20 minutes until the fish is cooked through.
  5. Cook the noodles according to pack instructions, drain and toss with the Flora ProActiv spread and orange zest. Serve with fish and garnish with fresh herbs.